Perfect Scrambled Eggs with Tomatoes On Toast

Name: Perfect Scrambled Eggs with Tomatoes On Toast
Yield: Serves 4 as a brunch
Ingredients: 75 ml double cream; sea salt and black pepper; 6 duck eggs; 75 g butter; 1 garlic clove, peeled and thinly sliced; 1 thyme sprig, leaves only; sea salt and black pepper; 4 ripe plum tomatoes; olive oil, to drizzle; 4 thick slices of Granary bread, toasted

Preparation info

Serves
4
as a brunch

Difficulty
Complex

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Scrambled Eggs

6 duck eggs
75 g butter
75 ml

Vegetarian
Brunch

Method

First, prepare the roasted tomatoes. Heat the oven to 100°C/Gas ¼. Halve the tomatoes and arrange them, cut side up, on a baking tray. Scatter over the sliced garlic and thyme leaves. Sprinkle with a generous pinch each of salt and pepper and drizzle with olive oil. Roast for